Mead fermentation monitoring by proton transfer reaction mass spectrometry and medium infrared probe
Autor: | Matteo Scampicchio, Franco Biasioli, Flavio Ciesa, Martha Cuenca, Peter Robatscher, Andrea Romano |
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Rok vydání: | 2016 |
Předmět: |
Settore CHIM/01 - CHIMICA ANALITICA
Titratable acid Ethanol fermentation 01 natural sciences Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound Mead 0404 agricultural biotechnology Sample preparation Proton-transfer-reaction mass spectrometry Brix Ethanol Chromatography 010401 analytical chemistry food and beverages Proton transfer reaction mass spectrometry (PTR-MS) Honey 04 agricultural and veterinary sciences General Chemistry 040401 food science Yeast 0104 chemical sciences Kinetics chemistry Fourier transform infrared attenuated total reflectance spectroscopy (FTIR-ATR) probe Fermentation Alcoholic fermentation Food Science Biotechnology |
Zdroj: | European Food Research and Technology. 242:1755-1762 |
ISSN: | 1438-2385 1438-2377 |
DOI: | 10.1007/s00217-016-2675-3 |
Popis: | Mead is a traditional alcoholic beverage similar to wine, but obtained by the fermentation of a diluted solution of honey. The rate of fermentation is generally monitored by the measurement of a set of physicochemical variables such as pH, titratable acidity, Brix degrees, sugars and ethanol concentration. This work aims at developing a new monitoring method for alcoholic fermentations that is based on two on-line approaches: a proton transfer reaction mass spectrometry (PTR-MS) and a fibre optic coupled attenuated total reflection (FTIR-ATR) spectroscopy. Microfermentations are performed on 100 mL musts in isothermal conditions at 20 °C. Musts consist on diluted honey solutions (24 Bx) with pollen (0.4 % w/v) and yeast (Saccharomyces cerevisiae subsp. bayanus). The effect of flavour enhancers [chilli (Capsicum annuum), clove (Eugenia caryophyllata) and a mixture of both] on the rate of fermentation was also evaluated. The results show that clove inhibits fermentation, whereas chilli increases the rate of fermentation. PTR-MS and FTIR-ATR are simple, fast and nondestructive techniques able to monitor the fermentation process without the need of sample preparation, extraction or pre-concentration steps. |
Databáze: | OpenAIRE |
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